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Fennel and Prosciutto Soup | Linguini with Broccoli, Leek and Prosciutto | Ricotta, Chocolate and Espresso cups

Fennel & Prosciutto Soup

Ingredients:
300g Prosciutto/Pancetta
2 large Fennel bulbs (sliced with stalk removed)
600g Red Potatoes (peeled and cut into cubes)
200g Brown Onions (roughly sliced)
4 Cloves Garlic (crushed)
50g Butter
1 Litre Chicken Stock
2 – 3 Bay Leaves
50g Fresh Thyme
250ml milk
Salt and Pepper to taste

Method:

1. Melt the butter in a large saucepan and sauté the onion and garlic.
2. Toss the fennel, potato, and prosciutto into a pan and leave to sweat for a few minutes before adding the stock cubes, bay leaf and thyme.
3. Once the vegetables are tender (give it 20 minutes), blend soup till smooth.
4. Stir in the milk and taste for salt and pepper.